Egg salad is an easy, healthy recipe that can be with or without mayonnaise, depending on your preference. Learn how to make a classic egg salad (with mayo) and an avocado egg salad (without mayonnaise). Plus, learn my secret to kicking up the protein in each recipe.
Both of these egg salad recipes would make a delicious lunch or light dinner and are a great meal to add to your weekend meal prep.
CLASSIC EGG SALAD RECIPE: bit.ly/2Fr0H0d
AVOCADO EGG SALAD RECIPE: bit.ly/2WoC7UD
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INGREDIENTS & PRODUCTS USED:
Mayo with Avocado Oil: bit.ly/2JlOTvZ
Santoku Knife: amzn.to/2tLETaa
2.5 Quart Stainless Steel Pot: amzn.to/2UP4udZ
Glass Bowls: amzn.to/2JvMJPD
Wooden Spoon: amzn.to/2Ekc49w
Storage Containers: amzn.to/2UeyJuw
MORE EASY HEALTHY LUNCH RECIPES:
How-To Make Chicken Salad: bit.ly/2JGRA0q
Tuna Pasta Salad: bit.ly/2U9tOyw
Kale Caesar Salad: bit.ly/2uoLxTY
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CLASSIC EGG SALAD RECIPE
8 eggs
2 tablespoons finely diced red onion
2 tablespoons finely diced celery
2 tablespoons finely diced radish
3 tablespoons mayonnaise*
1 tablespoon fresh chopped dill
salt and pepper to taste
Place eggs in the bottom of a stainless steel pot, add enough water to come one inch above the eggs.
Bring to a boil, shut off the heat, pop on the lid and set your timer for 10 minutes.
In the meanwhile, set up an ice bath by filling a large bowl with ice cubes and cold water.
Once the timer goes off, use a slotted spoon to remove the eggs from the pot and place it into the bath.
Once the eggs are cool enough to handle, peel off the shells.
Slice four of the eggs in half, pop out the yolks (you can save them for another time) then chop.
Slice the remaining eggs in half, and chop up with the yolks.
Place the chopped eggs and egg whites into a large bowl, and add in onions, celery, radish, mayo, dill, salt, and pepper. Gently stir everything together.
Transfer to an airtight container or enjoy on top of your favorite sandwich bread, lettuce wrap to a green salad.
Makes 2 servings.
NUTRIENTS PER SERVING: Calories 310 | Total Fat 26g | Saturated Fat 5.3g | Cholesterol 210mg | Sodium: 419mg | Carbohydrate 32g | Dietary Fiber 0.4g | Sugars 0.9g | Protein 19.2g
AVOCADO EGG SALAD RECIPE
8 eggs
1 large, ripe avocado
1 tablespoon lemon juice
2 tablespoons finely diced red onion
2 tablespoons finely diced celery
2 tablespoons finely diced radish
1 tablespoon fresh chopped dill
salt and pepper to taste
Place eggs in the bottom of a stainless steel pot, add enough water to come one inch above the eggs.
Bring to a boil, shut off the heat, pop on the lid and set your timer for 10 minutes.
In the meanwhile, set up an ice bath by filling a large bowl with ice cubes and cold water.
Once the timer goes off, use a slotted spoon to remove the eggs from the pot and place it into the bath.
Once the eggs are cool enough to handle, peel off the shells.
Slice four of the eggs in half, pop out the yolks (you can save them for another time) then chop.
Slice the remaining eggs in half, and chop up with the yolks.
Scoop avocado into a large bowl and add lemon juice and a pinch of salt. Using the back of a fork, mash the avocado against the side of the bowl until it’s smooth and creamy.
Add the chopped eggs and egg whites into the bowl, along with the onions, celery, radish, dill, salt, and pepper. Gently stir everything together.
Transfer to an airtight container or enjoy on top of your favorite sandwich bread, lettuce wrap to a green salad.
Makes 2 servings.
NUTRIENTS PER SERVING: Calories 273 | Total Fat 18.5g | Saturated Fat 4.4g | Cholesterol 330mg | Sodium: 243mg | Carbohydrate 8.9g | Dietary Fiber 4.8g | Sugars 1g | Protein 20.5g
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